Appetizers / Soups / Salads

Squash, corn, and lemongrass soup is for Soup.

Squash, corn, and lemongrass soup takes 15 minutes to prepare.

Squash, corn, and lemongrass soup takes 20 minutes to cook.

Squash, corn, and lemongrass soup makes 6 servings.

The ingredients for Squash, corn, and lemongrass soup are:

1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded
1 large onion, chopped
4 cups peeled, cubed, seeded butternut squash
2 1/2 cups fresh or frozen corn kernels
5 cups water
garnish: cilantro

Here is how you make Squash, corn, and lemongrass soup:

Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.Cook lemongrass and onion over LOW heat with 2-3 tablespoons of water until onion has softened (8-10 minutes). Add squash, corn, water and salt and pepper and bring to a boil over high heat.Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.Puree soup until very smooth. Season with salt and pepper and reheat if necessary.Number of Servings: 6Recipe submitted by SparkPeople user LESSTHANZERO.

The nutritional information for Squash, corn, and lemongrass soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 131.1

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 336.1 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 2.4 g
• Protein: 3.8 g

Squash, corn, and lemongrass soup is Asian cuisine.

The dietary needs meet for Squash, corn, and lemongrass soup is Vegan